The Best Broccoli Cheddar Soup
Restaurant copycat? I don't think so. This is the best broccoli cheddar soup recipe you will ever make, and eat. No questions asked.
Ingredients
- 111 Shallot, medium, minced
- 2 cloves2 cloves2 cloves Garlic, minced
- .25 cup.25 cup.25 cup Unsalted Butter, (4 tbsp)
- .25 cup.25 cup.25 cup All Purpose Flour
- 2 cups2 cups2 cups Heavy Cream (Whipping Cream)
- 2 cups2 cups2 cups Vegetable Broth
- 1.5 cups1.5 cups1.5 cups Broccoli, florets, finely chopped
- 444 Celery, stalks, finely chopped
- 111 Carrots, large, grated
- 8 oz8 oz8 oz Mild Cheddar Cheese, (2 cups)
- 1 Tbsp1 Tbsp1 Tbsp Salt and Pepper, (to taste)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a dutch oven or large pot, drizzle the olive oil and bring to a medium heat. Add in the shallot and garlic and sautu00e9 until fragrant, approximately 2 minutes.
- To make the roux, add in the butter and let it melt. Sprinkle in the flour and whisk to combine, whisking until it becomes a thicker consistency.
- Pour in the cream and vegetable stock, then add in the broccoli, celery, and carrot. Mix to combine, then cover and let simmer on a low flame for 25-30 minutes.
- Uncover the dutch oven or pot and fold in the cheese, letting the cheese melt into the soup. Add a little more cheese if desired, then let simmer for an additional 5-10 minutes before serving.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Nightshade Free Nut Free Pescetarian Shellfish Free Soups Sugar Free VegetarianThis is our estimate based on online research. | |
Calories: | 500 |
Fat: | 47 g |
Carbohydrates: | 7 g |
Protein: | 20 g |
Cholesterol: | 167 g |
Sodium: | 1104 mg |
Fiber: | 1 g |
Sugars: | 3 g |
Calculated per serving. |
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